For six cupfuls of cocoa use two tablespoonfuls of the powder, two
tablespoonfuls of sugar, half a pint of boiling water, and a pint and a
half of milk. Put the milk on the stove in the double-boiler. Put the
cocoa and sugar in a saucepan, and gradually pour the hot water upon
them, stirring all the time. Place the saucepan on the fire and stir
until the contents boil. Let this mixture boil for five minutes; then
add the boiling milk and serve.

A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For
flavoring, a few grains of salt and half a teaspoonful of vanilla
extract may be added.

CHOCOLATE LAYER CAKE

Beat half a cupful of butter to a cream, and gradually beat into it one
cupful of sugar. When this is light, beat in half a cupful of milk, a
little at a time, and one teaspoonful of vanilla. Beat the whites of six
eggs to a stiff froth. Mix half a teaspoonful of baking powder with